Quote from: ranat22 on September 10, 2009, 06:00 PM
hi,my chillies are starting to redden very nicely,I'm thinkin of chopping them and putting them in jars,just wondering what i put them in so they don't go off...maybe oil or summit.i could dry them but i prefer the ones you get from the shop in the jar...cheers

Hi Ranat22,

Instead of trying to preserve them in a jar, with some kind of liquid, which I am sure will go off pretty quickly, why not chop them up in a food processor like I do, and put them in freezer bags and freeze them?.....

They last much longer and you can also just break off the right amount you need in any circumstance for whatever dish you are preparing

Quote from: Secret Santa on September 10, 2009, 03:54 PM

Quote from: Cory Ander on September 09, 2009, 07:55 AM
To my mind, "chicken tikka" is little different to "tandoori chicken" apart from the former is pieces off the bone and the latter is on the bone.

Others may disagree, of course

They may indeed. And of course I do (disagree, that is!).

Irrespective of the actual meaning of the terms tikka and tandoori, which of course you got right, there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken.

You're right in one sense though. I have been to many restaurants where there is no distinction between tikka and tandoori other than one is generally served off the bone and the other is served on.

So I understand why you might hold this view.

And I have been to some where the Tikka is far more spicy than the Tandoori chicken.....

Quote from: Hargiwald on September 10, 2009, 12:08 PM
Margarine is disgusting and quite probably pretty unhealthy, nasty stuff. Here in Sweden it was once promoted as a much healthier alternative to butter, poppycock.

I myself live in a family of LCHF:ers and do myself try to not eat too many carbs, but I'm not going to go preaching about it and I sure don't want to debate about it, but living by that philosophy the problem is usually that I can't have my rice or nan's with them, so I guess a really good BIR dish with all the good stuff included isn't really healthy by anyone's diet.

About oil though, I always use canola oil for my curries, which according to many is one of the healthier alternatives of oil, and wiki says this,

QuoteCanola oil has been claimed to promote good health due to its very low saturated fat and high monounsaturated fat content, and beneficial omega-3 fatty acid profile. The Canola Council of Canada states that it is completely safe and is the "healthiest" of all commonly used cooking oils.[18] It has well established heart health benefits[19] and is recognized by many health professional organizations including the American Dietetic Association, and American Heart Association, among others

Still, it's oil so if you're concerned about eating too much fat use less.

As for ghee, I think butter along with the canola oil and the olive oil are actually among the better fats you can eat so as long as it's actually real butter ghee I won't stay away from it, but other kinds I would. But to each his own.

So, now to the dish, I find the technique with the onion and the blender very interesting, because I have too been a bit concerned with getting some fried onion taste into the dish without it being visible, both for madras and for the vindaloo (I've never got any pieces of onion in that either, but I still feel it would benefit from the taste). JerryM's technique sounds good but difficult so I might start out trying your idea for my vindaloo to see how it works out, and maybe also your madras some time next week. It looks surprisingly brown but definitely good!

Hi Hargiwald,

Thanks for the info on the Canoli Oil, I'll have to take a look at that.

With reference to the Madras and the colour, it was much more red before I pureed it in the blender, the colour definitely darkened after that. I think you have to appreciate that the oil had separated from the dish before blending which would have given it that reddish translucent colour, but of course after having been in the blender it all got mixed back into the dish again, but I wouldn't let colour bother you, you can always adjust that with food colouring like all BIR's do, it's the taste I am more interested, so I wouldn't even care if it was green

We went to the local Wholesalers yesterday and my son picked up a big pack of Swedish Meatballs. I tried some this morning and they're very nice, but I suddenly saw myself looking at a Kofta Curry......

Does anyone have a good recipe I can dunk these into please?  ;D

Quote from: JerryM on September 10, 2009, 08:12 AM
976bar,

the wallet would not stand the expensive stuff (the virgin oil). i tend to buy what's on offer at the Asian Store i get to now and again. it's always blended (around ?8-10 per 5L).

i use it for all my cooking except curry when i normally use reclaimed veg from the base. i've been using a little marg in the base for a while now (since ashoka) but it reduces the fridge shelf life of the reclaimed oil. consequently i sometimes find myself having to use fresh veg oil. i thought the olive oil might just be better even than the fresh veg oil and intend to use it from now on if i have no reclaimed. i might even try it in base.

Hi Jerry,

I'm not sure whats in Margarine as I never use it, but it doesn't sound very healthy. Sainsburys and Tesco sell Rapeseed oil which is quite cheap and has a very low saturated fat content.

It's come to my attention that some of us here are a bit high on the Cholestrol side of life, and would like to point out that some oils are good for you and some are not so good for you.

Things like sunflower oil, vegetable oil, rapeseed oil, grapeseed oil, groundnut oil, olive oil are all pretty good for you as they are quite low in saturated fat.

However, if cooking with oil, don't use virgin olive oil or extra virgin olive oil as it cannot tolerate the high heat used in Indian cooking and tends to break down into a more saturated fat.

Quote from: nibb on July 08, 2009, 08:23 PM
Hi,

My name is Nibb...Ive joined hopefully to try and learn how to make some authentic home made currys for my family rather than buy the preprepared ones.

Heres to learning...thanks for having me!

N

Hi Nibb and welcome, I am sure you will find everything you need on here to make the most mouth watering curries ever and not have to buy that pre-packed stuff ever again

Quote from: lespaulgb on September 06, 2009, 05:08 PM
Hi I'm Scott and from Leighton Buzzard. I love curries and want to learn how to cook my own so I should be right at home here lol  ;D

Hi Lespaulgb,

Welcome to the forum, as parker21 said you will find everything you need on here for some fabulous Indian Cooking

Quote from: Reepicheep on April 13, 2009, 05:06 PM
Hi everybody

Looking forward to trying a few recipes. Never been able to get that Indian restaurant taste at home, so hopefully the recipes here will help.

Tim

Hi Reepicheep,

Welcome to the club. I am sure you will find everything you could possibly want on the Indian cookery front right here

Quote from: broughy on April 10, 2009, 02:42 PM
Just to introduce myself...........love curry and cooking etc......with emphasis on taste..............first question though is nowt to do with curries.....Why do I keep getting logged out.........or being asked to log in at every verse?..my name appears at the top right (so  i think im loggedin)..........but on opening most subjects.......im asked to log in again and again..and i tick the always log in box...

Hi Broughy, Welcome to the club.

I'm afraid your problem is one for Admin to sort out, but once it is, there are plenty of recipes/chat/topics for you to enjoy